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Once the pot reaches a boil, reduce to a simmer, and cook, covered, for 2 1/2 hours.

After 2 1/2 hours, add 4 small carrots cut into 1/2-inch pieces, 2 small diced onions, 1 pound of potatoes cut into 1/2-inch pieces and 2 stalks diced celery to the pot. Return to a simmer, and cook uncovered for 15 minutes. Chop 1 small head of cabbage, and add to the pot. Cook for an additional 15 to 20 minutes, or until the potatoes and cabbage are tender. Remove the bay leaves, and serve the dish immediately.

To serve, remove and slice the corned beef. Corned beef needs to be sliced thin and against the grain. Place the sliced meat in a wide bowl, and scoop cabbage and vegetables into the bowl. Spoon a few teaspoons of cooking liquid over the top.

Reviewers recommend serving this dish with a hearty mustard and crusty bread. Leftovers must be refrigerated and can be reheated. Use the sliced meat on sandwiches, or use the meat and vegetables to make corned beef hash.